This ages-old herb, which is closely related to carrots and parsley, has been a mainstay in food and medicine for thousands of years. Its bright, anise flavor pairs well with fish, Spring salads, and soups.
This ages-old herb, which is closely related to carrots and parsley, has been a mainstay in food and medicine for thousands of years. Its bright, anise flavor pairs well with fish, Spring salads, and soups.
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